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Lemon Zucchini Bread

A delightful bread infused with lemon and zucchini, perfect for breakfast or as a snack, that tastes like sunshine.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 1 cup grated zucchini Shred zucchini well for better blending.
  • 1 cup all-purpose flour You can substitute with whole wheat flour.
  • 1/2 cup granulated sugar Adjust amount for sweetness preference.
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs Can substitute with flax eggs for a vegan version.
  • 1 teaspoon vanilla extract Use a good quality extract for best flavor.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice Freshly squeezed is best.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, lemon zest, and lemon juice.
  4. Combine the wet and dry ingredients and stir until just mixed.
  5. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 50-60 minutes or until a toothpick comes out clean.
  2. Allow to cool before slicing and serving.

Notes

Store leftovers in an airtight container at room temperature for 3-4 days or refrigerate for up to a week. Slices can be frozen wrapped in plastic wrap or foil for a couple of months.